This is the easiest homemade mayonnaise recipe – with five ingredients and ready in less than five minutes! It is so simple with healthy ingredients that taste better than what you can buy from the store! Not to mention, it is a huge improvement in quality ingredients using raw egg and avocado oil rather than the store-bought seed oil-filled jars on the shelves. Learn how to make homemade mayonnaise with me!
Click to save this Pin for later!
Some links are affiliate links, which means I might make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Here’s why you’ll love this easy homemade mayonnaise recipe:
- Richer and creamier than any store bought version you can find!
- Homemade mayonnaise made with avocado oil is healthier than the versions with seed oils and other unknown ingredients.
- Only five ingredients that are probably in your home already!
- Takes less than five minutes to come together are ready to use!
- Nutrient dense with real ingredients!
- Dairy free for those that are lactose intolerant.
- Only dirties one dish!
What is the best homemade mayonnaise made of?
Only five ingredients, that you likely already have in your home!
Avocado oil
I think it’s safe to say that science has backed up the stance that avocados are healthy fats. However, what is healthy about avocado in particular? Well, 70% of avocado oil is made up of oleic acid, which is an omega 9 fatty acid. A study found that oleic acid was found to suppress tumor cells. Further, avocados contain lutein. Lutein is an antioxidant for the eyes and must be obtained through diet. Another high source of lutein is in einkorn flour. I buy organic avocado oil from Costco, but have found it at many health food stores as well!
Raw egg
Sourcing raw eggs from your own chickens or a local farmer is always my recommendation. If you are concerned about salmonella or other pathogens, then wash the egg shell with soap and water. If you don’t intend to use it straight way, keep in the fridge until you are ready. Pathogens live on the outside of the egg shell. The contents within an egg are sterile, this allows for life to form properly if it had been fertilized. Therefore, any risk of contamination is on the shell itself. If you are concerned, then reduce that risk if the egg is covered in chicken poop by washing it with soap and warm water.
Lemon juice
Fresh squeezed from an organic lemon is best, however, if you are like me and like the convivence of lemon water every morning without the fuss of dirtying more dishes, then this is the lemon juice I use. If you buy bottled, make sure it’s organic and in a glass container.
Mustard
Homemade or store bought work for this. I like to use yellow mustard and I currently use this store bought brand of mustard. Dijon mustard works as well if you prefer that over yellow mustard.
Salt
Not just any salt but Redmond’s Real Salt for your kitchen pantry. I only use this brand because it is right here in America (from my home state of Utah) and has the essential minerals that should be in your salt! We have been using it in our home for over a decade now. I like to buy it from Natural Grocers in their bulk section with their labeling. It is half the cost purchasing it this way. However, if you don’t have a Natural Grocers, Amazon is another place to find it.
As a good rule of thumb, it is best practice to source quality food products such as organic, grass fed, wild caught, local, non-GMO, and made at home with the most basic of ingredients. This will help to have more nutrient dense meals that will not only taste better, but nourish your family while reducing toxins and unnecessary chemicals. Get tips from this article on how I grocery shop and meal plan for my family of six and do our best to only bring home quality ingredients.
Read our personal story about how we reversed tooth decay!
How do you make homemade mayonnaise with raw egg and avocado oil
I love using an immersion blender (stick blender) to make this. It’s quick and only dirties one thing! I also measure my ingredients with a scale so that I don’t have to dirty measuring spoons!
If you don’t have an immersion blender, a food processor, or blender will also work. You will additionally need a rubber spatula to move it into your glass container with a lid.
This really is so simple. This seemingly basic mayonnaise recipe is truly the best mayonnaise recipe!
Add all your ingredients into a wide mouth mason jar.
Blend until it becomes thick, white, and completely blended together.
That’s it! Less than 5 minutes!
Tips for a perfect result
- The best container to make this mayo in is a wide mouth mason jar – pint size if making 1 batch or quart size if doubling the batch. This will allow the immersion blender to fit.
- Keep the immersion blender in contact with the bottom of the container until the majority of the mayo has set, then pulse up and down to mix the remaining remanence of avocado oil to incorporate fully. If you move the blender up and down before most of it has set it might result in a liquidly mess.
Flavoring your homemade mayonnaise
- Fry sauce mayonnaise: Mix in ½ cup ketchup after you have your mayo blended.
- Garlic roasted mayonnaise: throw in 3-4 roasted garlic cloves and blend together!
- Spicy Mayo: add taco seasoning to taste, hot sauce of choice, and a squeeze of lime.
- Other things you can mix in your finished mayonnaise: sriracha, onion powder, herbs, or BBQ sauce.
How long does homemade mayonnaise last?
I would say no more than seven to 10 days depending on how cold you keep your fridge. Be sure to not accidently leave it out on the countertop for an extended period of time. Since this recipe only makes about a cup at a time, it is likely to not last as long. It is also so quick and simple to make that making it in smaller batches only when needed will mean that it will likely get used up quickly.
We love to whip a batch of homemade mayonnaise when we are making homemade kefir ranch dressing! If you are a ranch lover like my family is, using homemade mayonnaise and kefir milk to make ranch dressing is a creamy dreamy delight! We love it on pizza, which I thought was a common condiment for pizza but since moving, found that many American’s are deprived of that wonderful food marriage!
Does homemade mayonnaise thicken in the fridge?
When making homemade mayonnaise, you will want to be sure to blend the liquids fully. I like to hold the immersion blender on high speed for about a minute. As I am blending I pulse the immersion blender up and down to be sure that all the contents are mixed thoroughly.
If at this point it is not a thick, white, creamy texture, then add another egg and blend again. However, it should be very thick with just the original recipe I provided. Prior to putting it in the fridge, it should be the consistency of store bought mayonnaise.
What is the best oil to use for homemade mayonnaise – avocado!
My vote is avocado oil. It has great health benefits and is a very mild oil that will be subtle in the mayonnaise and not steal the show!
If you decide to make your homemade mayonnaise with olive oil, just be aware that extra virgin olive oil and light olive oil have a stronger presence in the overall finished homemade mayonnaise. If you enjoy a strong olive oil taste then go ahead and substitute that for the avocado oil. However, I much prefer the avocado oil’s subtle presence making it taste like a traditional mayonnaise recipe
Readers of Traditional Home Living receive 10% off all products when using discount code THL10 at perfectsupplements.com Thank you for being here!
Will you start making this easy mayonnaise recipe at home? Let me know in the comments if you try this recipe!
Thou lovest righteousness, and hatest wickedness: Therefore God, thy God, hath anointed thee with the oil of gladness above thy fellows.
Psalm 45:7
Homemade Mayonnaise – Avocado oil and raw egg
Equipment
- scale
- Immersion Blender
- mason jar wide mouth
Ingredients
- 1 cup (200g) avocado oil
- 1 tsp (10g) mustard
- 2 tsp lemon juice about half a lemon
- 1 egg raw
- ½ tsp salt Redmond's real salt
Instructions
- In a wide mouth mason jar, add 1 cup (200g) avocado oil, 1 tsp (10g) mustard, 2 tsp lemon juice, 1 egg, and ½ tsp salt.
- Insert the immersion blender and blend for 1-2 minutes on high. Being sure to pulse up and down to make sure all the ingredients mix thoroughly.
- Serve immediately or keep in the fridge with a lid for up to 2 weeks.
Notes
Tips for a perfect result
- The best container to make this mayo in is a wide mouth mason jar – pint size if making 1 batch or quart size if doubling the batch. This will allow the immersion blender to fit.
- Keep the immersion blender in contact with the bottom of the container until the majority of the mayo has set, then pulse up and down to mix the remaining remanence of avocado oil to incorporate fully. If you move the blender up and down before most of it has set it might result in a liquidly mess.
Leave a Reply